Ingredients

2 bunch asparagus

2 lb. carrots

1 lb. baby Brussels sprouts

1 lb. wax beans

4 oz. olive oil

Salt and pepper to taste

2 oz. butter

1 orange, zested

Directions

To prepare the asparagus: Preheat grill or large heavy-bottom sauté pan. Rub 2 ounces of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides, usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook; this will cause asparagus to become stringy. Keep warm until ready to serve.

To prepare the carrots: Bring 3 quarts salted water to a boil, add carrots to water, and cook until fork-tender. Drain the water from the pot, and toss in 1 ounce butter and orange zest, mixing until carrots are coated. Season with pinch of salt. Keep warm until ready to serve.

To prepare the Brussels sprouts: If fresh, bring 3 quarts salted water to a boil, and cut into the stem of each sprout with a pairing knife to create an X on the bottom; this will allow the stem to cook more evenly. Place sprouts in boiling water and allow to cook until bottom of sprouts are tender and easily cut with a knife. Preheat a heavy-bottom sauté pan while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 ounces oil to sauté pan and add the sprouts. Season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, cut in half. Keep warm until ready to serve.

If frozen, bring 3 quarts salted water to a boil and drop frozen Brussels sprouts into water (frozen ones are precooked so you are only thawing them out). Remove from water and sauté as above.

To prepare yellow wax beans: Bring 3 quarts salted water to boil, add snipped wax beans to water, and allow to cook until fork-tender or to your liking. Remove from water, toss with 1 ounce butter, and season with salt and pepper.